Recipes

Top 30 Shared Gluten-Free Recipes Week Ending 15.1.2017

To help you discover new recipes to try here is the weekly roundup of the Top 30 gluten-free recipes shared on social media for the week ending 15.1.2017.

Good luck and let me know what you have tried and like.

1. [1864 Shares] – Dark Chocolate Almond Coconut Trail Mix Cookies (Vegan, Gluten Free, Dairy-Free, Flourless) – Beaming Baker

 

Recipe
Dark Chocolate Almond Coconut Trail Mix Cookies (V, GF, DF): an easy recipe for deliciously textured chewy trail mix cookies bursting with chocolate, almond and coconut. Vegan, Gluten Free, Dairy Free, Whole Grain.
Author: Demeter | Beaming Baker
Recipe type: Cookies, Healthy Snacks, Vegan, Gluten Free, Dairy Free, Whole Grain
Serves: 25-30 cookies

INGREDIENTS
Dry Ingredients
1 cup gluten-free rolled oats
1 cup unsweetened coconut flakes
½ cup almond meal
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients
2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 10 mins)
¼ cup melted coconut oil
½ cup natural, unsalted creamy almond butter
¼ cup + 2 tablespoons coconut sugar
1 teaspoon pure vanilla extract
Add-in Ingredients
½ cup almonds, sliced or finely chopped
½ cup vegan dark chocolate chips (mini and regular)
2 tablespoons dried cranberries, chopped
2 tablespoons sunflower seeds
optional topping: 2 tablespoons add-ins of your choice

INSTRUCTIONS

Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
In a large bowl, whisk together all of the dry ingredients: oats, coconut, almond meal, cinnamon, baking powder, baking soda and salt.
In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in almonds, chocolate chips, cranberries and sunflower seeds.
Scoop 2 tablespoons of cookie dough onto the prepared baking sheet, spaced evenly apart. Using a fork, gently flatten cookies to desired thickness. Cookies won’t spread during baking. Bake for 8-12 minutes.
Using a flat, heatproof spatula, gently transfer cookies to a cooling rack. Allow to cool completely before storing. Enjoy! Storing instructions below.

Original Recipe Source: Beamingbaker.com

2. [894 Shares] – Raw Peanut Butter Stuffed Cookie Dough Bites [Vegan, Gluten-Free]

 

These peanut butter cookie dough bites are to die for. The simple cookie dough is augmented with mini chocolate chips and finished off with a creamy peanut butter center. You won’t be able to stop eating these delightful little bites.

INGREDIENTS
1 15-ounce can chickpeas, drained and rinsed
1/2 cup plus 1 tablespoon peanut butter divided
1/3 cup peanut butter powder
3-4 tablespoon agave nectar, to taste
1 1/4 teaspoon vanilla extract
1 teaspoon cinnamon
A pinch of salt
2 1/2 tablespoon vegan chocolate chips

PREPARATION
Place the drained and rinsed chickpeas, 2 tablespoons of the peanut butter (saving the rest for later), the peanut butter powder, agave, vanilla, cinnamon and a pinch of salt into a small food processor.

Blend the ingredients until the mixture is thick, creamy and smooth. This could take a good 5-7 minutes, and you’ll need to scrape down the sides to get all the chickpea.

Transfer the dough into a bowl and stir in the chocolate chips.

Make a heaping 1/2 tablespoon-sized ball of the dough and break it into two small balls.

Flatten the two pieces and place 1/4 teaspoon of peanut butter onto the center of one of the rounds. Place the other round on top, seal the sides, and roll it into a ball.

Repeat with remaining dough

Original Recipe Source: onegreenplanet.org

 

3. [824 Shares] – Heirloom Tomato Tart with Gluten Free Crust

 

Roasted tomatoes, creamy ricotta and goat cheese, and fresh herbs like basil and garlic make this tart (almost) too good to be true. Roasting the tomatoes separately is the trick to getting an intense tomato flavor without a soggy filling.

Serves 8

INGREDIENTS
2 lbs / 0.9 kg heirloom tomatoes*
2 tablespoons olive oil, divided
3/4 cup ricotta cheese
3/4 cup goat cheese
2 tablespoons fresh basil
1/4 teaspoon salt
Black pepper, to taste
2 cloves garlic, minced
Sunflower seed crust:
1 1/4 cups oats
3/4 cup sunflower seeds
1/2 teaspoon salt
3 tablespoons chilled butter
~3 tablespoons ice cold water

DIRECTIONS
Preheat oven to 350°F and set aside a 9″ tart-pan (with a removable bottom). Slice the tomatoes about 1/4″ thick. Place sliced tomatoes on a cutting board or plates lined with paper towels.

Now, prepare the crust. In a food processor, blend oats until the texture of coarse sand. Add sunflower seeds and salt and blend until the seeds are also a crumb-like texture. Add the chilled butter and pulse until well incorporated. Add water, 1 tablespoon at a time, pulsing until the mixture comes together in a ball. It should take ~3 tablespoons until this happens. Pour the dough out into the tart pan and use your fingers to press in the crust firmly. Use a fork to prick the crust 15 times to allow steam to escape when baking.

Meanwhile, use clean paper towels to dab away moisture from the tops of the tomatoes. Transfer tomato slices onto two baking sheets lined with parchment paper. Brush tops with 1 tablespoon of olive oil. Place the tomatoes in the oven, and bake for 45 minutes until they begin to dry and wrinkle. Once the tomatoes go into the oven, add in the tart shell to bake at the same time. Bake the tart shell for 30 minutes and allow it to cool while the tomatoes finish roasting.

In a bowl, add ricotta and goat cheese. Use a spoon to beat the cheese until it is light and fluffy. Give the basil a rough chop and mix into the cheese mixture, alongside salt. Spoon filling into the tart shell and spread it evenly across the bottom and up the sides.

Use a spatula to lift the tomatoes off the baking sheet and arrange them on the tart. Brush the tops with remaining 1 tablespoon of olive oil, and sprinkle with minced garlic. Return the tart to the oven and bake for another 20-25 minutes until the cheese is warm and the crust is golden brown. Allow the tart to cool slightly before removing it from the pan. Can be served slightly warm or room temperature. Garnish with extra salt and black pepper, if desired.

Notes:
*Try to select similarly sized tomatoes as they’ll cook at the same rate.
To prevent your crust from sticking, I highly recommend using a non-stick tart pan with a removable bottom. If you don’t have one, then cut out a circle of parchment paper to place on the bottom of the pan. You may want to grease the pan as well to help it pop out easily.

Original Recipe Source: naturalgirlmodernworld.com

 

4. [822 Shares] – Dairy Free Chocolate Peanut Butter Chia Pudding – Sarah Bakes Gluten Free

 

Layers of dairy free creamy chocolate and peanut butter chia seed pudding. A healthy treat for all of those chocolate peanut butter lovers!

SERVES: 2-4

INGREDIENTS
1 cup unsweetened almond milk
2 tablespoons pure maple syrup
1 1/2 tablespoons cocoa powder
1/2 teaspoon pure vanilla extract
1/4 cup Bob’s Red Mill chia seeds
peanut butter chia seed pudding
1 1/4 cup unsweetened almond milk
3 tablespoons creamy peanut butter
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
1/4 cup Bob’s Red Mill chia seeds
cocoa nibs {for topping}

INSTRUCTIONS
For chocolate pudding, add almond milk, maple syrup, cocoa powder and vanilla extract to mason jar. Whisk together with fork, until cocoa powder is fully combined.

Add chia seeds. Place lid on jar and shake until mixed well.

To make peanut butter pudding, add almond milk, peanut butter, maple syrup and vanilla extract to separate jar.

Whisk together with fork, until peanut butter is fully combined.

Add chia seeds. Place lid on jar and shake until peanut butter and chia seeds are mixed well.

Place both jars in refrigerator. Chill 3-4 hours or overnight, until thickened.

When set, shake before serving. Add additional 1-2 tablespoons almond milk if too thick.

Layer chocolate pudding, then peanut butter pudding and additional chocolate pudding in serving dish. Sprinkle cocoa nibs on top {optional} and serve.

Original Recipe Source: sarahbakesgf.com

 

5. [752 Shares] – Lentil Cashew Loaf [Vegan, Gluten-Free]

 

This hearty lentil cashew loaf is as tasty as it is simple – and it’s really simple. The lentils and cashews make a dense moist loaf while the sundried tomatoes accent the flavor perfectly. The loaf is finished with a savory glaze that puts this dish over the top.

INGREDIENTS

FOR THE LOAF:
1 brown onion, diced
1 cloves garlic, crushed
1 cup cashews
1 15-ounce can brown lentils, drained
1 15-ounce can red kidney beans, drained
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1/2 cup sun-dried tomatoes, diced
1 cup carrot, grated
1 cup bread crumbs (gluten-free, if necessary)

FOR THE GLAZE:
1/4 cup brown sugar
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 tablespoon tomato sauce
1 tablespoon vegan butter
1 teaspoon lemon juice

PREPARATION

FOR THE LOAF:
Fry the onion and garlic in some oil for around 5 minutes and set them aside.
Blend the cashew in a food processor until it’s fine.
Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme, rosemary, salt, pepper, and sun-dried tomatoes.
Blend the mixture until well.
Transfer mixture into a mixing bowl and add the grated carrots and breadcrumbs. Mix everything up with your hands.
Add this mixture to a loaf tin and bake for 30 minutes in a preheated oven at 355°F.

TO MAKE THE GLAZE:
Mix all of the glaze ingredients together in a small saucepan and bring them to a boil.
Simmer them for a few minutes and then pour over the loaf after it’s cooked for 30 minutes.
Cook the loaf for a further 30 minutes with the glaze on top
Let the loaf cool down for about 30 minutes before taking it out of the loaf tin.

Original Recipe Source: onegreenplanet.org

 

6. [751 Shares] – Gluten-Free Key Lime Bars | America’s Test Kitchen

 

MAKES 16 BARS

Ingredients

Crust
6 ounces (1 1/3 cups) ATK All-Purpose Gluten-Free Flour Blend, (see related content)
2 ⅓ ounces (1/3 cup) sugar
¼ teaspoon salt
¼ teaspoon xanthan gum
8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
1—2 tablespoons water

Filling
2 ounces cream cheese, softened
1 tablespoon grated lime zest, plus 1/2 cup juice (4 limes)
Pinch salt
1 (14-ounce) can sweetened condensed milk
1 large egg yolk
¾ cup sweetened shredded coconut, toasted (optional)

Instructions

NOTE FROM THE TEST KITCHEN: Letting the bars cool for a full 2 hours and then refrigerating them for an additional 2 hours were key to ensuring the custard topping set up. You can use either Key limes or regular limes here; Key limes have a delicate flavor, while regular limes have a stronger, more tart flavor. In order to yield 1/2 cup of juice, you’ll need about 20 Key limes or 4 regular limes; do not substitute bottled lime juice. Be sure to zest the limes before juicing them.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges. Push foil into corners and up sides of pan, smoothing foil flush to pan; spray with vegetable oil spray.

2. FOR THE CRUST: Using stand mixer fitted with paddle, mix flour blend, sugar, salt, and xanthan gum on low speed until combined. Add butter, 1 piece at a time, and continue to mix until dough forms and pulls away from sides of bowl, 2 to 3 minutes. (Add 1 to 2 tablespoons of water as needed if dough appears dry.)

3. Transfer mixture to prepared pan and press firmly into even layer using bottom of measuring cup. Bake crust until fragrant and beginning to brown, 25 to 30 minutes, rotating pan halfway through baking. Let crust cool for about 30 minutes.

4. FOR THE FILLING: Stir cream cheese, lime zest, and salt together in bowl until well combined and no lumps remain. Whisk in condensed milk until well combined. Whisk in lime juice and egg yolk until very smooth. Pour filling evenly over cooled crust. Bake until bars are set and edges begin to pull away slightly from sides of pan, 15 to 20 minutes, rotating pan halfway through baking.

5. Let bars cool completely in pan, about 2 hours. Cover with foil and refrigerate bars until thoroughly chilled, about 2 hours. Using foil sling, remove bars from pan. Sprinkle with toasted coconut, if using. Cut into squares and serve. (Bars can be refrigerated for up to 2 days; crust will soften.)

Original Recipe Source: americastestkitchen.com

 

7. [697 Shares] – Healthy Paleo Cranberry Coffee Cake – Paleo Gluten Free Eats

 

Healthy gluten free paleo coffee cake. Filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Also dairy free and made in minutes.

Cook Time: 60 minutes
Prep Time: 10 minutes
Servings: 8 slices

INGREDIENTS

Cake Batter
1 cup almond flour- Buy Here
1/2 cup arrowroot flour- Buy Here
1/3 cup maple syrup- Buy Here
1/4 cup coconut oil- Buy Here Solid- not melted
3 medium eggs
2 teaspoons vanilla extract- Buy Here
1/2 teaspoon sea salt- Buy Here
1 1/2 cup fresh cranberries

Crumble Topping
1/3 cup coconut sugar- Buy Here
1/3 cup almond flour- Buy Here
2 tablesoons ground cinnamon
Dust with arrowroot powder or powdered sugar if desired.

INSTRUCTIONS
Preheat oven to 350F.
Grease and flour a 10″ spring form cake pan.
In a medium size mixing bowl combine all the ingredients for the batter (except the cranberries). You can use a blender, food processor, or KitchenAid mixer for this.
Once the batter is completely smooth stir in the cranberries.
Pour the batter into the spring form cake pan.
In a small bowl, mix together the ingredients for the crumble topping. Then gentle sprinkle the crumble topping over the coffee cake batter.
Bake on 350F for 60 minutes until golden brown.

Original Recipe Source: paleoglutenfree.com

 

8. [542 Shares] Gluten-Free, Vegan Lemon Cake

 

OK, just because you have dietary restrictions doesn’t mean you can’t indulge in dessert. Enter this gluten-free, vegan lemon cake. We start with one of our favorite vegetables (cauliflower, duh) and add a few more choice ingredients, and the result is a light yet satisfying treat.

MAKES ONE 9-INCH CAKESTART TO FINISH: 8 HOURS (INCLUDES CHILLING TIME)

INGREDIENTS

CRUST

2½ cups pecans

1 cup pitted dates

2 tablespoons maple syrup or agave

FILLING

3 cups prepared Cauliflower Rice (omit the salt and pepper)

3 avocados, halved and pitted

1½ cups crushed pineapple

¾ cup maple syrup or agave

Zest and juice of 1 lemon

½ teaspoon pure vanilla extract

½ teaspoon lemon extract

Pinch of cinnamon

TOPPING

1½ cups plain coconut yogurt (or other dairy-free yogurt)

1 teaspoon pure vanilla extract

3 tablespoons maple syrup or agave

DIRECTIONS

1. Place the outer ring of a 9-inch springform pan on a parchment-lined baking sheet.

2. MAKE THE CRUST: In the bowl of a food processor, pulse the pecans until they are finely ground. Add the dates and maple syrup, and pulse until the mixture comes together, about 1 minute.

3. Transfer the mixture to the prepared springform ring and press it into an even layer. Wipe out the bowl of the food processor.

4. MAKE THE FILLING: In the food processor, combine the cauliflower rice with the avocados, pineapple, maple syrup, lemon zest and lemon juice. Process until the mixture is very smooth.

5. Add the vanilla extract, lemon extract and cinnamon; pulse to combine. Pour the mixture into the prepared pan on top of the crust. Transfer to the freezer and freeze until very firm (at least 5 hours and up to overnight).

6. Remove the cake from the freezer and let rest at room temperature for 15 to 20 minutes. Remove the outer ring from the cake.

7. MAKE THE TOPPING: In a medium bowl, whisk the yogurt with the vanilla extract and maple syrup to combine. Pour onto the cake and spread into an even layer.

Original Recipe Source: purewow.com

9. [518 Shares] – Gluten-Free French toast

 

Want a lighter version to an old favorite? Fiber-rich eggplant substituted for bread makes this unconventional French toast nourishing and fulfilling. Topped with seeds, butter, and coconut yogurt, this breakfast will fuel you for your day. It’s a healthier alternative to the original you can eat anytime. It’s better than the real thing!

Ingredients

1 large eggplant (or 2 small)
1 tablespoon sea salt
2 whole eggs
2 tablespoons coconut milk
1 teaspoon cinnamon
½ teaspoon vanilla
1 tablespoon coconut oil

Toppings Ingredients
2 dollops tahini (or sub for any nut or seed butter)
2 heaped tablespoon coconut vanilla bean yogurt
1 cup your choice of (preferably activated) nuts and seeds (I like walnuts, almond, sunflower seeds, and pumpkin seeds)
2 tablespoon raw cacao
½ cup coconut chips
2 tablespoons rice malt syrup (optional if you want it sweeter). (Note: At @inmybowls we use rice malt syrup as our choice of sweetener. It is made from fermented cooked rice and is a blend of complex carbs, glucose, and maltose, so it is 100 percent fructose -. However, where possible we do not include it and stick to a savory state of mind. Why? Well including sweet flavors anywhere in your diet encourages your “sweet tooth” and it makes it more difficult to stay away from sugar as your brain will still crave it.)

Preparation
Slice the skin off the eggplant. Cut into 1-centimeter rounds and pierce with a fork 3 times (large round may require more). Sprinkle salt over and let sit for 10 to 15 minutes and do some yoga or tomorrow’s food prep in the meantime!

In a bowl, combine the eggs, coconut milk, cinnamon, and vanilla, and whisk to combine. Heat the coconut oil in a small skillet over medium heat. Dab the pieces with paper towel to remove excess water, and put each piece of eggplant in the egg mixture. Holding onto as much mixture as possible, place the eggplant on the skillet. Repeat for all pieces of eggplant. Cook for 10 minutes on the first side over low heat and 5 minutes on the other side.

To serve, stack half the pieces on one plate and half on the other. Top each serve with half the tahini, yogurt, mixed nuts and seeds, raw cacao, coconut chips, and a small drizzle of rice malt syrup if you want it sweeter (I personally find it sweet enough) and DEVOUR!

Original Recipe Source: mindbodygreen.com

 

10. [481 Shares] – Plum, lemon + olive oil cakes {gluten + dairy-free}

 

Plums are one of the most versatile fruits I know, not only are they lovely thinly sliced and added to salads alongside peppery rocket, shavings of parmesan cheese and a light lemon dressing, but you can also stew them to dollop on bowls of steaming creamy porridge, roast them under a crumble topping, or bake them into muffins, friands or cakes. Ground almond gives these little gluten-free cakes a gorgeous chew, while the olive oil not only makes them dairy-free as well, but also adds a lovely mild grassy note. For the prettiest results, try to source different coloured plums in hues of yellow and deep maroon.

Serves 8

INGREDIENTS
2-3 plums, stones removed
2 large free-range eggs, at room temperature
70g (1/3 cup) unrefined icing sugar + extra to dust
1/2 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
40ml extra-virgin olive oil
150g (1 /2 cups) ground almonds
25g (2 tablespoons) fine brown rice flour
1/2 teaspoon gluten-free baking powder

METHOD
Preheat oven to 180C. Grease a 8-hole 1/3 cup (80ml) muffin tin and place two strips of baking paper crossing over each other in the base, extending up and over the sides by 2cm. Slice the plums into 1cm slices and place one into the base of each muffin tin.

Beat eggs, icing sugar, vanilla extract and a little pinch of fine sea salt using an electric mixer or handheld beater for 5 minutes, or until thick and pale. Add lemon zest and drizzle in olive oil, continuing to beat until just incorporated. Add ground almonds and sieve over brown rice flour and baking powder, then gently fold in using a large metal spoon until just combined.

Divide evenly between the prepared muffin tins and bake for 20-22 minutes or until a skewer comes out clean when inserted into the centre. Remove from oven, cool in the tins 5 minutes before inverting onto a wire rack, remove paper strips and set aside to cool. Dust with icing sugar and serve slightly warm or at room temperature. Best eaten on the day of baking, however they will store for 3 days in an airtight container.

Original Recipe Source: mydarlinglemonthyme.com

 

11. [442 Shares] – How to Make a Gluten-Free, Paleo, AIP Roux

 

A good roux is at the base of many delicious dishes, soups, stews, and gravies. Learn the easy way to make a tasty, flavorful roux with gluten-free, Paleo, and AIP flour!

INGREDIENTS

Note: you can scale this recipe as needed, using the same ratio of 1 part fat to 1.5 parts flour.
1/4 cup fat of choice (butter or lard recommended)
1/4 cup + 2 tbsp cassava flour or plantain flour

INSTRUCTIONS

Melt fat of choice in a large frying pan or Dutch oven over medium heat.

Stir in the cassava flour or plantain flour and whisk to break up any clumps.

Continue to cook, whisking often, until you achieve a light “peanut” colored roux, which will take about 5-7 minutes. As it cooks it will bubble as the moisture cooks out. Once it stops bubbling watch it VERY closely. It will start to smell like cooked popcorn and develop a light to medium brown color. You can scorch the flour by continuing to cook at medium heat after the moisture has cooked out, so watch carefully and/or lower the heat after about 4-5 minutes while you wait for it to reach the right color. Light roux is ideal for thickening gravies, sauces, soups, stews, and more.

If you are working on a dish like gumbo or etouffe and need a dark roux, I do not recommend using plantain flour. After achieving a light roux, lower the heat to medium low or low and continue to cook, stirring often, until the roux is a very dark brown color (like chocolate), about 30-45 minutes. It should be thick and almost paste-like and have a nutty, caramel aroma and taste.

When using a roux to thicken a dish you would like to convert to gluten-free, Paleo, or AIP, you can add vegetables and aromatics directly to the pan with the roux to soften them as they cook in the roux, about 5-7 minutes. Deglaze the pan with your liquid (broth, wine, water, etc.) and continue your recipe.
You can easily make a pan-gravy from any roasted meat or poultry with a roux as the base. If you have fat from the pan drippings you can skim it off and use it to make the roux. Deglaze the pan and use that liquid to make the gravy, whisking it together with the roux. If you don’t have enough fat from your roast to make the roux, just use your favorite fat, deglaze the pan, and add the liquid to the roux to make a lovely gravy.

Original Recipe Source: thecuriouscoconut.com

 

12. [416 Shares] – Gluten-Free Slow-Cooker Sweet Sesame Chicken

 

The sweetness of honey combines with soy sauce and sesame to create a slow cooker meal the whole family will love.

Ingredients

20oz boneless skinless chicken breast
1/2 cup finely chopped onion
1 tablespoon toasted sesame oil
2 teaspoons garlic chile sauce
2 tablespoons tomato paste
2 teaspoons grated gingerroot
1/2 cup honey
1/4 cup gluten-free low-sodium soy sauce
2 teaspoons cornstarch
Hot cooked basmati rice, if desired
1/4 cup sliced green onions (4 medium)
2teaspoons sesame seed

Directions

1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In medium microwavable bowl, mix onion, sesame oil, garlic chili sauce, tomato paste and gingerroot. Microwave uncovered on High 4 to 5 minutes; stirring occasionally, until onions are softened. Stir in honey and soy sauce.

2. Pour sauce over chicken in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until chicken is tender and cooked through. Dissolve cornstarch in 2 tablespoons water. Remove chicken to cutting board. Stir cornstarch mixture into sauce in slow cooker. Increase heat setting to High; cover. Cook 5 to 10 minutes or until slightly thickened.

3. Shred or cut chicken into bite-size pieces. When sauce is slightly thickened, return chicken to slow cooker, and stir into sauce. Serve over rice. Sprinkle with green onions and sesame seed.

Original Recipe Source: bettycrocker.com

 

13. [391 Shares] – Healthy Cashew Chicken (Gluten-free + Paleo options)

Healthy Cashew Chicken – an easy 25 minute guilt-free skinny version of the popular classic Chinese takeout dish. Best of all, comes together in just one pan and perfect for busy weeknights!

Ingredients

3/4 lb chicken breasts, cut into 1 inch pieces

sea salt and black pepper as needed

1 tablespoon tapioca or arrowroot starch (or cornstarch)

1 tablespoon coconut oil (or olive oil)

4 cups broccoli florets

1 red bell pepper, cut into bite-sized chunks

3/4 cup roasted, unsalted cashews

Sauce and Marinade

6 tablespoons gluten free tamari (or low sodium-soy sauce or coconut aminos for paleo version)

1 tablespoon hoisin sauce (use gluten free if necessary or omit for paleo version)

3/4 tablespoons apple cider vinegar

2 tablespoons honey (use raw for paleo)

1 teaspoon toasted sesame oil

2 1/2 tablespoons tapioca or arrowstarch (or cornstarch)

1/2 teaspoon fresh minced ginger

2 cloves garlic, minced

1/2 cup water, plus more as needed to thin out sauce

Optional

red pepper chili flakes

toasted sesame seeds

1 green onion, sliced thinly

Instructions

In a medium bowl, combine all the ingredients for the sauce. Set aside.
Season chicken with salt, pepper, tapioca starch and 1 tablespoon of sauce/marinade.
Add oil to a wok or a large non-stick skillet over medium-high heat.
Add the chicken and stir-fry for 5-6 minutes, or until the chicken is starting to brown.
Toss in the broccoli and bell peppers and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and allow sauce to bubble and thicken. Season with salt, pepper or red pepper chili flakes as needed.
Remove from heat and serve warm on a large platter or over zoodles, cauliflower rice(paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.

Notes

The ingredient options I’ve listed first are all gluten free. For paleo-friendly or the classic non-gluten free options, I’ve listed them in brackets.

Original Recipe Source: lifemadesweeter.com

 

14. [377 Shares] Vegan Chinese 5-Spice Noodle Soup [gluten-free + oil-free] • Healthy Helper

 

This broth-based noodle soup is full of fresh vegetables and tons of delicious Asian flair! Ginger, garlic, onion, and the all important Chinese 5-Spice make for an incredibly flavorful soup. Perfect for when you’re craving the warmth of comfort food!

INGREDIENTS
4 cloves garlic large pieces, finely chopped
1 tablespoon fresh ginger, chopped
2 teaspoons Chinese five-spice powder
48oz low sodium vegetable broth
2 tablespoons liquid aminos or soy sauce
8oz baby bok choy, chopped
2 carrots peeled, ¼sliced thin
2.5 cups shredded green cabbage (about 200 grams)
1 16 oz bag of frozen stir-fry vegetables
2 green onions, chopped
1 package of House Foods Spaghetti Tofu Shiritaki Noodles

INSTRUCTIONS
Heat a large pot on medium heat and sauté onion, garlic, and ginger until cooked through. Add vegetable stock, spices, soy sauce, and vegetables.

Meanwhile, drain and rinse shirataki noodles. Pat dry and separate with your fingers as you add them to the pot. Stir mixture so all ingredients are evenly distributed. Bring soup to a boil, reduce heat, and simmer until all vegetables are cooked through. Serve with more chopped green onions on top, if you desire!

Original Recipe Source: healthyhelperblog.com

 

15. [376 Shares] – The Best Ever Southwestern Baked Chicken Recipe

 

Ingredients

1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon sea salt
2 pounds boneless skinless chicken breast
½ tablespoon olive oil
3 ounces shredded cheddar cheese
2 tomatoes, sliced thin
1 cup thinly sliced red onion
6 cloves garlic, sliced thin
1 jalapeño, sliced thin
1 lime, juiced
Cilantro, for garnish

Instructions
Preheat oven to 400 degrees F
In a small bowl, mix together onion powder, chili powder, smoked paprika and sea salt.
Place chicken in a baking dish and brush with olive oil. Sprinkled evenly with spice mixture.
Sprinkle with cheese and top with tomatoes, onion, garlic and jalapeño.
Bake for 25 minutes, until cooked through.
Squeeze lime juice over chicken and garnish with chopped cilantro and green onions.

Original Recipe Source: wendypolisi.com

 

16. [368 Shares] – Zucchini Spaghetti and Gluten-Free Turkey Meatballs

 

Spaghetti and meatballs is such a classic comfort food. It’s also extremely meal prep friendly and is a meal, thanks to spiralizing, that can come together in under 15 minutes.

Ingredients

For the meatballs:
1 pound lean ground turkey
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/3 cup finely chopped red onion
1/4 cup freshly chopped parsley
salt and pepper
For the rest:
4-5 medium zucchinis
1 24oz jar tomato sauce of choice (I use Victoria Fine Foods’ Tomato Herb or Tomato Basil)
optional, to garnish: grated parmesan cheese

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place all of the ingredients for the meatballs in a large mixing bowl and mix together. Dip your hands in water and form a golf sized meatball and set on the baking sheet. Repeat until 8-9 meatballs are formed.
Transfer the meatballs into the oven, bake for 10 minutes, flip and bake another 10 minutes.
After the meatballs are flipped, place a deep, large skillet over medium-high heat. Pour in the tomato sauce and bring to a solid simmer.
Spiralize the zucchini with Blade D and trim the noodles. Set aside.
Once the meatballs are done, add them to the simmering sauce and toss to coat in the sauce. Reduce heat to a medium-low simmer and let simmer while you cook the zucchini noodles.
Place a large skillet or wok over medium-high heat. Once heated, add the zucchini noodles and toss for 5 minutes or until al dente.
Divide the noodles into bowls and top with meatballs and extra sauce. Garnish with parmesan, if desired. Serve.

Original Recipe Source: inspiralized.com

 

17. [362 Shares] – Achari Gobhi: Cauliflower and Brussels Sprouts Curry [Vegan, Gluten-Free]

 

Achari Gobhi is a dish from Northern India. This recipe mixes cauliflower and brussels sprouts with a delightfully complex mixture of homemade, roasted spices. It is perfumed, complex, and is guaranteed to impress your guests.

SERVES 2

INGREDIENTS

FOR THE ROASTED SPICES:
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon onion seeds
1 teaspoon cumin seeds
4 dry red chilies

FOR THE MAIN DISH:
2 cup cauliflower florets
4-5 brussels sprouts
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt, to taste
1 teaspoon mustard seeds
1 teaspoon amchur powder
3-4 tablespoon mustard oil

PREPARATION

TO MAKE THE ROASTED SPICES:
Dry roast all the ingredients mentioned under “Pickling Spices” for few seconds till a nice aroma comes. Make sure to not burn them. Remove them from the heat and allow to cool. Grind them together in a mixer and set them aside.

TO MAKE THE MAIN DISH:
Heat 3 cups of water in a pan and allow it to boil. Remove it from the heat and add the brussels sprouts and cauliflower florets. Close it and keep it aside for 5 minutes.
Drain the water completely and set the cauliflower aside. Cut the sprouts in half and set them aside as well.
Heat oil in a pan and temper the mustard seeds.
Add the cauliflower and brussels sprouts.
Stir them well.
Add ginger-garlic paste and saute a while.
Add the turmeric, chili powder and give a stir the pan well.
Add achari spices powder, salt and amchur powder. Mix everything and add 1/2 cup water.
Cook it, covered, on a low flame, for 15-18 mins until all the water is completely absorbed.
Serve the dish hot with roti or any flatbread variety.

Original Recipe Source: onegreenplanet.org

 

18. [349 Shares] – Gluten-free Bacon Mashed Potato Stuffed Meatloaf

Ingredients

2.5 lbs ground beef
24 oz cooked mashed potatoes (I used Simply Potatoes Sour Cream & Chives)
6 oz shredded sharp cheddar cheese
2.5 tbsp bacon sprinkles (I used Hormel) – split into 2 tbsp and 1/2 tbsp
1.5 tbsp onion powder
1.5 tbsp garlic powder
1 tsp garlic salt
1 tsp black pepper

Instructions

Preheat the oven to 350 f.

Place the ground beef, onion powder, garlic powder, garlic salt, pepper and 2 tbsp bacon sprinkles into the mixing bowl and combine thoroughly.

Place beef into the loaf pan, pushing middle up the sides of the meatloaf pan to create a well and form 4 walls.

Place the cheese into the well in the meat, filling it. Push the cheese down a little with a spoon if the cheese is overflowing out of the well.

Place the mashed potatoes on top of the cheese.

Sprinkle the remaining 1/2 tbsp bacon sprinkles on top of the potatoes.

Bake for 50 minutes.

Remove from oven and let sit for 5-10 minutes. You could eat it sooner but the cheese will be really soft so it could be hard to cut neatly if you don’t wait a few minutes.

Original Recipe Source: fromvalskitchen.com

 

19. [338 Shares] – Cashew Mozzarella That Melts [Vegan, Gluten-Free]

 

This recipe for vegan mozzarella is fantastic because it is so simple – you only need five ingredients. All you need is a little patience and you will have delicious gooey mozzarella that will taste like it’s fresh from the countryside of Italy.

INGREDIENTS
3.53 ounces cashews
1 2/3 cups water
2 tablespoons psyllium powder
2 tablespoons lemon juice
1/2 teaspoon salt

PREPARATION
Cover the cashews with water. Let the nuts soak for at least 6 hours.
Put the psyllium powder with the of water in a bowl and let it soak for two hours, until it has a gelatinous consistency.
Drain the cashews and add them along with the soaked psyllium, lemon juice, and salt in a high-speed blender. Blend on high until the mixture is super smooth and creamy.
Pour into a 2-3 cup bowl and put it in the fridge for 4 hours or overnight.

Original Recipe Source: onegreenplanet.org

20. [322 Shares] – Sugar-free, gluten-free Jam Donut Muffins (yes, really!)

 

These soft donut-like muffins use gluten-free flour with plenty of cinnamon for flavour. They’re then stuffed with Raspberry Chia Jam and finished with a dusting of coconut flour to make the healthiest jam donut you’ll ever eat!

Ingredients

1.5 cups almond meal.
1.5 cups gluten-free plain flour.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/3 cup rice malt syrup.
1/3 cup butter or coconut oil, melted.
2 large egg.
175 ml buttermilk.
1 teaspoon vanilla extract.
1 teaspoon cinnamon, ground.
1/2 cup Raspberry Chia Jam.
Coconut flour, for dusting.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease six holes of a muffin tray.

2. Add almond meal, gluten-free flour, baking powder, baking soda and cinnamon into a mixing bowl. Mix to combine.

3. In a separate bowl, add in the buttermilk, coconut oil, egg and rice malt syrup into a bowl, whisk to combine. Pour wet mixture into the dry ingredients and fold through until mixture comes together.

4. Scoop 1 heaped tablespoon of mixture into the greased muffin holes. Make a little hole in the batter and dollop in 1/2–1 teaspoon of chia jam. Then scoop another dollop of mixture on top. (Note: these muffins aren’t huge portion sizes).

5. Place muffins into the oven and bake for 20 minutes. Remove from the oven and allow to cool slightly before removing from the tin.

6. To serve, dust muffins in coconut flour and serve with extra chia jam, if you like.

 

 

Raspberry Chia Jam

The chia seeds thicken to give a “jam-like” texture + and the raspberries give just the right amount of sweetness without the sugar overload.

Ingredients

1 cup raspberries, fresh or frozen.
2 tablespoons water.
1 tablespoon rice malt syrup.
2 tablespoons chia seeds.

Directions

1. Throw all the ingredients into a blender and blitz until smooth. You may need to add some extra water to help it combine.

2. Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes.

3. Store in an airtight container in the fridge for 1 week.

Original Recipe Source: iquitsugar.com

 

21. [288 Shares] – Vegan Gluten-Free Baked Butternut Squash Risotto

 

This classic-style risotto takes on a twist with the extra step of baking it like a casserole. This recipe also works beautifully with other types of winter squash, such as acorn squash and pumpkin.

Serves 6

What You Need:

1-1/2 tablespoons olive oil
1 small sweet onion, minced
3 cloves garlic, minced
1 teaspoon miced rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup Arborio rice
1/3 cup white wine
3 cups vegetable broth, divided
2 cups butternut squash, cooked and puréed
1 cup chopped collard greens, stems removed
1 cup vegan mozzarella-style cheese
1/2 cup vegan Parmesan, divided
1-1/2 cups gluten-free corn Chex cereal, crushed

What You Do:

1. In a large frying pan over medium heat, heat olive oil. Sauté onion, garlic, rosemary, salt, and pepper until onions are translucent, about 10 minutes. Stir often to prevent burning.

2. Add Arborio rice and sauté until rice is browned, about 5 minutes. Stir in white wine and cook until all liquid has been absorbed. Reduce heat to medium-low and keep a close eye on rice while you begin the next step.

3. In medium bowl, mix 2 cups vegetable broth with squash. Add 1 cup of squash mixture to the rice and let cook until absorbed, stirring continuously. Add collard greens and stir to combine. Add remaining squash mixture to rice and cook until absorbed, about 20 to 25 minutes. If rice is not yet tender, add in remaining vegetable broth, 1/4 cup at a time until desired tenderness is reached. Salt to taste.

4. Remove rice from stovetop and preheat oven to 385 degrees. Stir in mozzarella and 1/4 cup Parmesan into rice mixture and transfer to 9 x 12-inch casserole dish. Top with remaining Parmesan and Chex. Bake casserole for 15 minutes, until top is golden brown. Serve hot.

Original Recipe Source: vegnews.com

 

22. [260 Shares] – French Toast with Caramelized Bananas (Vegan and Gluten-Free)

 

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 4 servings

Ingredients

For the French toast:
1 cup (240ml) unsweetened almond or macadamia milk (strained if homemade)
1 ripe medium banana
2 tablespoons pure maple syrup, plus more to serve
1 teaspoon natural vanilla extract
1 tablespoon white (or black) chia seeds
1 teaspoon ground cinnamon
1⁄4 teaspoon natural salt
8 slices gluten-free sandwich bread
1⁄4 cup (60ml) coconut oil (in liquid form), plus more as needed

For the caramelized bananas:
2 medium bananas, thickly sliced on the diagonal
1⁄4 cup (37g) coconut sugar
1 to 2 tablespoons coconut oil (in liquid form)
Pure maple syrup, to serve

Optional boosters:
1⁄4 cup (60ml) bourbon or rum
2 tablespoons crushed raw pecans or walnuts
1 tablespoon unsweetened dried shredded coconut

Method

1. Set the oven to its lowest temperature or the “warm” setting.
2. Make the French toast batter: Combine the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly.
3. Soak the bread in the batter: In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.
4. Cook the French toast: In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy.)
Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm, and repeat to fry the remaining bread, adding more coconut oil to cook each batch.
5. While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zipper-lock bag, seal, and shake to coat evenly. In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and the bourbon booster (if using), and fry for about 2 minutes on each side until nicely caramelized.
6. To serve: Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster. Pass maple syrup at the table.

Original Recipe Source: simplyrecipes.com

 

23. [235 Shares] – Chocolate Zucchini Squares [Vegan, Gluten-Free]

 

There’s nothing better than chocolate – except for healthy chocolate. This recipe for chocolate zucchini squares tastes sinfully decadent but it’s surprisingly healthy. The zucchini, applesauce, and coconut flowers combine a fluffy mousse-like base that is finished with a rich chocolate frosting.

INGREDIENTS

FOR THE SQUARES:
1 cup zucchinis, shredded
1/3 cup applesauce, unsweetened
1 teaspoon pure vanilla extract
1 cup coconut flour
1/2 cup melted coconut oil
A pinch of sea salt
3/4 cup coconut sugar
1 teaspoon baking powder
3/4 cup raw cacao powder
1/4 cup chia seeds, soaked in warm water
1/4 cup vegan chocolate chips (optional)
1/2 cup water
1 tablespoon maple syrup

FOR THE FROSTING:
1/2 cup melted coconut oil
1/8 cup maple syrup
1/2 cup raw cacao powder

PREPARATION
Preheat the oven to 350°F.
Place all the ingredients for the squares into a blender and mix them until well-combined.
Add 1/2 cup of water to the mixture.
Line a baking dish with parchment paper and pour in the mixture.
Spread the mixture until it’s even and bake it, at 350°F, for 20 minutes. Afterward, put it in the refrigerator for about 30 minutes to cool it down.
In the meantime, mix up all the ingredients for the frosting and blend them until smooth.
When the dough has cooled down, spread the frosting over the dough and let everything firm up in the refrigerator overnight.

NOTES
If you want you squares to be more firm, squeeze out the liquid of the zucchini shreds with a simple kitchen towel before using them.

Original Recipe Source: onegreenplanet.org

 

24. [223 Shares] – Gluten Free Blueberry Oatmeal Yogurt Pancakes Recipe


Makes about 4-6 pancakes

Ingredients

1/2 cup Oats (gluten free)

1/2 teaspoon Baking Powder

6 oz. Greek Yogurt

1/2 medium ripe Banana

1 Egg

1/2 teaspoon Vanilla

1/3 cup Blueberries (fresh or frozen)

Directions:

Place all ingredients, except blueberries, into a blender and blend until smooth. You may need to add a teaspoon of milk if your batter is too thick.
Set batter aside to thicken up for a few minutes.
If batter is too thin, add a tablespoon or two more of oats and blend again.
Grease a nonstick skillet or griddle with cooking spray and heat over medium low heat.
Drop small circles of batter (about ¼ cup) onto the heated skillet.
Sprinkle a few blueberries on top.
Cook until bubbles appear on top.
Flip cakes and cook until golden brown on underside.
Wipe skillet clean and repeat with more cooking spray and remaining batter.

Original Recipe Source: theidearoom.net

 

25. [209 Shares] – Gluten-Free Baked Berry French Toast

 

A berry-packed breakfast crowd pleaser that’s made with gluten-free bread, sweetened with maple syrup and scented with nutmeg.

Serves 6

Ingredients:
Canola spray oil
6 slices gluten-free white sandwich bread, toasted
2 cups mixed berries, such as blueberries and sliced strawberries
5 eggs
1 cup lowfat milk
1/2 cup maple syrup
1 teaspoon grated nutmeg

Method:
Preheat the oven to 350°F. Oil an 8-inch baking pan and line with bread, overlapping slices and pressing them down to form a solid bottom layer; scatter berries over top. Whisk together eggs, milk, syrup and nutmeg and pour over bread. Bake until golden brown and set, 45 to 50 minutes.

Original Recipe Source: wholefoodsmarket.com

 

26. [209 Shares] – No Bake Nutella Cookie Dough Breakfast Bites (Paleo, Vegan, Gluten Free)

 

These healthy no bake “Nutella” cookie dough breakfast bites are soft, chewy and are perfect for breakfast! High in protein and completely refined sugar free, these quick and easy no bake bites are naturally gluten free, vegan, grain free, paleo and dairy free!

Ingredients
1 1/2 cups almond flour (can sub for gluten free oat flour, if not strictly paleo)
1/4 cup coconut flour
2 T cocoa powder
1 scoop chocolate protein powder (optional)
pinch sea salt
1/4 cup hazelnuts, roughly chopped
Granulated sweetener of choice*
1/2 cup homemade paleo ‘nutella’ (can sub for any nut or seed or soy nut butter)
1/4 cup maple syrup OR brown rice syrup (brown syrup is not paleo friendly)
Milk of choice**
1/4 cup dairy free chocolate chips (optional)

Instructions

In a large mixing bowl, combine your flour(s), protein powder (if using it), cocoa powder, salt, crumbled hazelnuts, granulated sweetener of choice and set aside.
Add your paleo friendly nutella and mix into the dry mixture- It should be incredibly crumbly. Add your maple syrup/brown rice syrup and mix until fully incorporated.
Using a tablespoon, add milk of choice until a thick batter is formed.. If batter is too thin, add an extra spoonful of flour. If it’s too thick, add a dash more milk. If using chocolate chips too, add them in now
Using your hands, form into small balls and place on a large plate or cookie sheet. Refrigerate for at least 10 minutes, or until firm.

Notes
* Adjust accordingly- If you prefer a sweeter cookie dough bite, add 1-2 tablespoons of granulated sweetener of choice.
** Adjust accordingly- Depending on what protein powder/coconut flour you use, you may need considerably more than you think!
These breakfast bites are best kept refrigerated, but taste amazing slightly thawed from the freezer. For a super fudgy bite, enjoy at room temperature.

Original Recipe Source: thebigmansworld.com

 

27. [199 Shares] – 4 Ingredient Flourless Protein Brownie Muffins (Paleo, Vegan, Gluten Free)

 

Healthy flourless protein brownie muffins needing just four ingredients and quick, easy and delicious! Made with no butter, oil, flour, grains or sugar, these brownie muffins are super fudgy and gooey on the inside, and are naturally gluten free, vegan, paleo and dairy free!

Ingredients
1 cup mashed banana or pumpkin (can sub for sweet potato)
1/2 cup smooth nut butter or alternative (I prefer almond butter)
1/4 cup cocoa powder
1-2 scoops of protein powder
Sweetener of choice (optional)*

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 6 count muffin tin with muffin liners- These result i easy removal.
In a high speed blender (or mixing bowl), combine all your ingredients and blend until smooth.
Pour brownie mixture into each muffin tin, filling until just full.
Bake for 12-15 minutes, or until a skewer/toothpick comes out just clean. Allow to cool in the muffin tin completely.

Notes
* Only add if you prefer a sweeter brownie muffin
For the best texture, refrigerate for an hour before consuming.
Brownie muffins are freezer friendly- Simply wrap each one up individually and thaw before enjoying.
Brownie muffins need to be kept refrigerated.

Original Recipe Source: thebigmansworld.com

 

28. [198 Shares] – Gluten-Free Berry Crisp Recipe

 

12 servings

Ingredients
Nonstick cooking spray
4 cups fresh or frozen strawberries, hulled and quartered
3 cups fresh or frozen blackberries
3 cups fresh or frozen blueberries
3 cups fresh or frozen raspberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons ground cinnamon
1 1/2 cups gluten-free rolled oats
1 cup gluten-free flour blend
1 cup brown sugar, packed
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt

Directions
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
Cool for 10 minutes before serving.

Original Recipe Source: foodnetwork.com

 

29. [196 Shares] – Bakery Style Gluten Free Vanilla Cupcakes & Allergy Amulet

 

 

These egg free vanilla cupcakes contain real vanilla bean to enhance the flavor of the light and delicious dairy free frosting. Super food allergy friendly. A Vegan vanilla bakery style cupcake everyone can enjoy!

Serves: 9

INGREDIENTS

1 cup or 135g gluten free basic white flour blend
⅓ cup or 74 g sugar
¾ cup dairy free milk
3 Tbsp oil
1½ tsp vanilla extract
½ vanilla bean
½ tsp guar gum
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1½ tsp fresh lemon juice
Dairy Free Vanilla Bean Frosting
1¾ cups dairy free shortening
4 cups powdered sugar
¼ tsp lemon
½ tsp vanilla extract
½ vanilla bean
pinch of salt optional

INSTRUCTIONS
Preheat oven for 20 minutes prior to baking at 325. Prepare cupcake tray with greased paper cupcake liners. See note*
Combine all leavening ingredients (salt, baking powder, baking soda) in a small bowl and set aside.
In a large mixing bowl, combine gluten free flour, sugar and gum in a large bowl. Mix to incorporate and set aside.
Cut vanilla bean in half. Use ½ of vanilla bean for batter and reserve other half for frosting. Scrape out vanilla bean contents. Keep empty vanilla pod for later use. See note*
In a microwave safe bowl, heat dairy free milk, oil, vanilla extract and vanilla bean for 1-2 minutes or until hot. Carefully pour into bowl with gluten free flour mixture. Use a hand/stand mixer to mix on high for 5 minutes, periodically scraping down sides.
Add leavening ingredients to batter and mix on high for 1 minute. Add lemon juice and mix again for 1 minute on high scraping down sides.
Immediately pour into greased and lined cupcake tins. Fill cupcake liners only ⅔ of the way full, it should make 9 cupcakes. Add water to unfilled spaces.
Bake at 325 for about 15 minutes or until golden brown and tooth pick comes out clean in the center.
Allow cupcakes to cool in the pan for 5 minutes before removing. Allow to fully cool before frosting. (You can place in refrigerator to speed up cooling time).

Very Vanilla Dairy Free Frosting
Measure and sift powdered sugar to remove any lumps.
Cream shortening with a high speed mixer until light and fluffy, approximately 10-12 minutes.
Add both vanillas and salt. Gradually add powdered sugar in ¼ cup increments until all sugar is used. Scrape down bowl every so often to ensure even mixing.
Pipe frosting onto cooled cupcakes. Garnish with fresh fruit or enjoy plain.
Store unused frosting in refrigerator for 1 week or freezer for 1 month. Allow to reach room temperature before using.

NOTES
Be sure to preheat your oven for at least 20 minutes to ensure it’s HOT and ready to bake the moment you add the cupcakes. The warming the liquid ingredients helps to activate the gum and allows the flour to start absorbing moisture. Doing so will remove any graininess. The warm batter is also ready to *really* react with the leavening agents to give the lightest egg free texture.

Lightly grease the paper liners to ensure cupcakes will easily pull away and not tear the light texture.

Original Recipe Source: petiteallergytreats.com

 

30. [88 Shares] – Gluten-Free Baked Honey Lemon Chicken Recipe

 

Servings: 5

Ingredients:

1lb boneless chicken breasts
1 large egg
1/2 cup cornstarch (and 1 tbs extra for slurry)
1 tbs brown sugar
1/4 cup lemon juice
1/4 cup honey
2 tbs gluten-free soy sauce
1 tbs crushed garlic
1 tsp onion powder
1 tbs Fusia Sriracha
2 green onions

Method
Preheat the oven to 400F.

Lightly spray a baking dish with nonstick spray.

Combine the 1/2 cup of cornstarch and brown sugar in a bowl, and beat the egg in a separate bowl.

Dice the chicken, and then dip into the egg, and then into the cornstarch mixture. Place in the baking dish, and bake for 20 minutes.

While the chicken is baking whisk together the honey, sriracha, onion powder, garlic, and soy sauce.

Place 1 tablespoon of oil in a large pan. Remove the chicken from the oven and toss into the pan to brown. Once browned, remove from the pan and set aside. Pour in the sauce, bring to a boil, and then add a cornstarch slurry, stirring until the sauce is thickened. Return the chicken to the pan and heat through for a couple of minutes stirring constantly to ensure the chicken is coated.

Transfer to a serving dish and sprinkle green onions over the top. Serve with coconut rice and green beans.

Original Recipe Source: tonyastaab.com

 

So that rounds up last weeks recipes, we hope you find something you like. Please visit the creators websites that are linked to under each recipe where you can find more great recipes to try.

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